Rich and Creamy flavorful Fish Chowder using flounder. You can also use shrimp, lobster, crabs or even clams in this seafood chowder.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: dairy free soup, fish chowder, seafood chowder
Servings: 10
Calories: 575kcal
Author: Courtney
Ingredients
3stripsbacon
1largecarrot
3stalkscelery
1onionyellow
2largepotatoes
2cupswater
2cupsmilkuse full fat oat milk for dairy free, we prefer oatly.
pinchthyme
1bay leaf
1teaspoonsalt
1/2teaspoonpepper
4tablespoonsbutterwe use country crock plant butter
5flounder filetsa bit over a pound
2tablespoonsbutter
1/3cupall purpose flour
1quarthalf and halfuse full fat oat milk for dairy free, we prefer oatly.
cooked bacon for topping
Instructions
Fry up the bacon in a dutch oven on medium heat.
While the bacon is frying chop up your carrots, celery, onion and potatoes.
Once the bacon is done chop it up and keep in the pan, add in the chopped veggies as well.
Cook the veggies in the bacon and bacon fat for about 5 minutes.
Add in the water, milk, thyme, bay leaf, salt, and pepper.
Cook until the vegetables are tender on a low-medium fire.
While the soup is cooking in a large skillet cook the flounder in the 2 tablespoons of butter until cooked thoroughly.
Once the vegetables are tender add the flounder to the soup.
In the skillet used for the flounder add in the 2 tablespoons of butter, once melted stir in the flour to make a roux.
Once the roux is yellowish/brown add in the half and half slowly, and keep mixing and pouring in the half and half until it's combined.
Remove the bay leaf and discard.
Add the cream mixture into the soup and cook the soup for 5 minutes.
Top with cooked bacon and enjoy!
*if you like a thicker soup add a little more flour mixed with some of the stock and then returned to the soup, increasing by a teaspoon each time. be careful as the soup will thicken with time.